Tofu and Eggplant Tikka Masala

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Ever since my friend Nick made us tofu tikka masala skewers, I’ve been sort of obsessed. Luckily, the Dekalb Farmers Market carries tikka masala curry paste! Hurrah! The dish I made is….probably not very authentic. What it is, though, is very delicious! Hurrah!

• 1/2c plain soy yogurt
• 2-3T tikka masala curry paste (to taste)
• 1 block of tofu, cut into 1″ cubes
• 2T sesame oil
• 1 small eggplant, diced
• 1/2 vidalia onion, chopped

Stir the tikka masala paste into the yogurt, then add the tofu. Toss gently to coat. Set this aside to marinate.

In a pot or dutch oven, heat the sesame oil, then add the eggplant and onion. Sautee until the eggplant begins to soften – just a few minutes.

Add the tofu mixture to the pot and simmer, sitting frequently, for 10 minutes.

Serve over steamed rice.

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